CN104187557A - 一种面包香精及其制备方法 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
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- Biotechnology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
本发明公开了一种面包香精及其制备方法,步骤包括:面粉等经酵母发酵,依次用淀粉酶、糖化酶和蛋白酶进行酶解,离心取上清,得到面粉发酵水解液,加入氨基酸和溶剂等进行热反应,冷却离心取上清,得到面包香精。本发明以天然的面粉为原料,结合发酵、生物酶解和热反应制备面包风味的香精,香气饱满,口感醇厚,耐高温性能优。
Description
技术领域
本发明涉及一种以面粉等为原料通过发酵、生物酶解以及热反应制备面包香精的新方法。
背景技术
热反应香精是一种由食品原料和(或)允许在食品或反应香精中添加的原料加热制备的产物,主要是通过模拟食品加热过程产生香气而制备出的天然食用香精。目前主要用热反应开发出的香精集中于咸味香精(翁雯. 热反应肉味香精的香气形成途径及活性研究[D]. 浙江工商大学, 2010.),在甜味香精方面的开发还鲜为人知。
生物技术作为新兴技术,已在食品加工方面得到广泛应用,利用生物酶制剂对食品原料进行预处理,比常规的化学处理条件温和,产生的有害副产物少。淀粉酶和糖化酶能够将淀粉或糊精等多糖水解成小分子糖,蛋白酶则将蛋白在温和条件下水解成多肽和少量氨基酸,用淀粉酶、糖化酶和蛋白酶对面粉发酵液进行水解,能够获得热反应所需的糖、氨基酸和小分子肽等前体物质和一些风味物质。
面包在制作过程中,其香气的生成主要来自于发酵和烘烤这两个过程(Martínez-Anaya M A. Enzymes and bread flavor[J]. Journal of agricultural and food chemistry, 1996, 44(9): 2469-2480.),因此,可以利用生物发酵和热反应来模拟制备面包香精。目前市场上的面包香精主要是单体香原料调配而成,而随着社会的进步,消费者对天然的诉求愈演愈烈,因此,有必要开发天然的香精来填补市场,而热反应制备得到的香精可视为天然的香精香料(张文启, 乔吉喆. 当前食品香精研究开发的热点及展望[J]. 现代食品科技, 2005, 3: 052.),因此,利用热反应开发面包香精符合市场需求。
发明内容
针对现有技术中存在的不足之处,本发明的目的在于以廉价的面粉为原料,结合生物技术手段和热反应制备面包香精。
为达到上述目的,本发明所设计的一种面包香精及其制备方法,其特征在于包括以下步骤:
A.制备面粉发酵水解液:取面粉10份,蛋黄粉1-2份,加入纯净水50-200份,85℃保温15min,冷却至室温后,加入酵母菌0.1-1份,25-40℃培养2-4h,85℃保温15min,冷却后加入0.005-0.05份α-淀粉酶,65℃搅拌酶解1-5h,90℃保温15min ,冷却后加入0.005-0.05份糖化酶,60℃搅拌酶解3-6h ,90℃保温15min ,加入0.001-0.005份蛋白酶,50℃搅拌酶解2-4h,90℃保温15min灭酶,离心取上清,得到面粉发酵水解液;
B. 制备面包香精:取面粉发酵水解液100份 ,加入脯氨酸1-4份、谷氨酸3-6份、丙氨酸0.5-3份、亮氨酸0.2-1份、组氨酸2-6份,还原糖7-20份、溶剂200-500份,搅拌使均匀,105-120℃反应2-5h,冷却至室温,离心取上层,得到面包香精。
其中,所述的还原糖是葡萄糖,果糖,麦芽糖,乳糖、木糖和阿拉伯糖中的一种或其混合物。
所述的溶剂是丙二醇和甘油中的一种或其混合物。
本发明制备的面包香精是以面粉为原料,来源广泛,成本低。此外,制备过程经过天然酵母发酵以及生物酶解,得到的香精香气丰富、真实,热反应技术的应用使得香精耐高温性能好。
具体实施方式
以下结合具体实例对本发明的技术方案做进一步的说明,但不限制本发明。
实施例1:
取面粉100g,蛋黄粉10g,加入纯净水2000g,85℃保温15min,冷却至室温后,加入酵母菌1g,40℃培养2h,85℃保温15min,冷却后加入0.1gα-淀粉酶,65℃搅拌酶解3h,90℃保温15min ,冷却后加入0.1g糖化酶,60℃搅拌酶解6h ,90℃保温15min ,加入0.01g蛋白酶,50℃搅拌酶解3h,90℃保温15min灭酶,离心取上清,得到面粉发酵水解液;
取面粉发酵水解液100g ,加入脯氨酸4g、谷氨酸6g、丙氨酸3g、亮氨酸1g、组氨酸6g,葡萄糖20g,甘油500g,搅拌使均匀,120℃反应2h,冷却至室温,离心取上层,得到面包香精。
实施例2:
取面粉100g,蛋黄粉20g,加入纯净水1000g,85℃保温15min,冷却至室温后,加入酵母菌5g,25℃培养4h,85℃保温15min,冷却后加入0.5gα-淀粉酶,65℃搅拌酶解1h,90℃保温15min ,冷却后加入0.5g糖化酶,60℃搅拌酶解3h ,90℃保温15min ,加入0.05g蛋白酶,50℃搅拌酶解2h,90℃保温15min灭酶,离心取上清,得到面粉发酵水解液;
取面粉发酵水解液100g ,加入脯氨酸2g、谷氨酸4g、丙氨酸2g、亮氨酸0.5g、组氨酸3g,木糖12g,丙二醇500g,搅拌使均匀,115℃反应4h,冷却至室温,离心取上层,得到面包香精。
实施例3:
取面粉100g,蛋黄粉15g,加入纯净水500g,85℃保温15min,冷却至室温后,加入酵母菌5g,30℃培养3h,85℃保温15min,冷却后加入0.3gα-淀粉酶,65℃搅拌酶解3h,90℃保温15min ,冷却后加入0.3g糖化酶,60℃搅拌酶解3h ,90℃保温15min ,加入0.03g蛋白酶,50℃搅拌酶解3h,90℃保温15min灭酶,离心取上清,得到面粉发酵水解液;
取面粉发酵水解液100g ,加入脯氨酸1g、谷氨酸3g、丙氨酸1g、亮氨酸0.2g、组氨酸4g,木糖9g、葡萄糖9g,甘油200g,丙二醇300g,搅拌使均匀,110℃反应5h,冷却至室温,离心取上层,得到面包香精。
实施例4:
取面粉100g,蛋黄粉20g,加入纯净水1500g,85℃保温15min,冷却至室温后,加入酵母菌2g,35℃培养2.5h,85℃保温15min,冷却后加入0.2gα-淀粉酶,65℃搅拌酶解4h,90℃保温15min ,冷却后加入0.4g糖化酶,60℃搅拌酶解5h ,90℃保温15min ,加入0.02g蛋白酶,50℃搅拌酶解4h,90℃保温15min灭酶,离心取上清,得到面粉发酵水解液;
取面粉发酵水解液100g ,加入脯氨酸2g、谷氨酸6g、丙氨酸2g、亮氨酸0.5g、组氨酸6g,葡萄糖20g,甘油200g,搅拌使均匀,120℃反应2h,冷却至室温,离心取上层,得到面包香精。
Claims (3)
1.一种面包香精及其制备方法,其特征在于包括以下步骤:
A.制备面粉发酵水解液:取面粉10份,蛋黄粉1-2份,加入纯净水50-200份,85℃保温15min,冷却至室温后,加入酵母菌0.1-1份,25-40℃培养2-4h,85℃保温15min,冷却后加入0.005-0.05份α-淀粉酶,65℃搅拌酶解1-5h,90℃保温15min ,冷却后加入0.005-0.05份糖化酶,60℃搅拌酶解3-6h ,90℃保温15min ,加入0.001-0.005份蛋白酶,50℃搅拌酶解2-4h,90℃保温15min灭酶,离心取上清,得到面粉发酵水解液;
B. 制备面包香精:取面粉发酵水解液100份 ,加入脯氨酸1-4份、谷氨酸3-6份、丙氨酸0.5-3份、亮氨酸0.2-1份、组氨酸2-6份,还原糖7-20份、溶剂200-500份,搅拌使均匀,105-120℃反应2-5h,冷却至室温,离心取上层,得到面包香精。
2.根据权利要求1所述的面包香精及其制备方法,其特征在于:所述的还原糖是葡萄糖,果糖,麦芽糖,乳糖、木糖和阿拉伯糖的一种或其混合物。
3.根据权利要求1所述的面包香精及其制备方法,其特征在于:所述的溶剂是丙二醇和甘油中的一种或其混合物。
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CN105994475A (zh) * | 2016-05-30 | 2016-10-12 | 安徽省继红食品有限公司 | 一种新型面包香精 |
CN106551247A (zh) * | 2015-09-18 | 2017-04-05 | 爱普香料集团股份有限公司 | 一种发酵面制品香基的制备方法 |
CN112568411A (zh) * | 2020-12-18 | 2021-03-30 | 苏州禾田香料有限公司 | 一种含有对甲氧基苯乙酮的烤面包型食用香精 |
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CN112568411A (zh) * | 2020-12-18 | 2021-03-30 | 苏州禾田香料有限公司 | 一种含有对甲氧基苯乙酮的烤面包型食用香精 |
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